RECIPE FOR SOUP FROM OLIVE GARDEN RECIPES

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COPYCAT OLIVE GARDEN ZUPPA TOSCANA SOUP RECIPE | TOP ...



Copycat Olive Garden Zuppa Toscana Soup Recipe | Top ... image

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.  You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here! Source: Top Secret Restaurant Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian     TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 1 hours 15 minutes0S

Prep Time 37 minutes30S

Cook Time 37 minutes30S

Nutrition Facts : Calories 170 calories

OLIVE GARDEN MINESTRONE SOUP RECIPE - FOOD.COM



Olive Garden Minestrone Soup Recipe - Food.com image

Posted in response to a request. This is a wonderfully hearty soup that is pretty close to Olive Garden's. We used to go there several times a month when I lived close and get the soup and bread sticks. Mmmmmm

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 1 qty estimated, 10 serving(s)

Number Of Ingredients 20

1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney bean
1/2 cup dried whole peas
1/2 cup white pea beans
3/4 cup sliced carrot
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or 1/2 cup barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
pepper
parmesan cheese

Steps:

  • Slowly saute finely minced onion, celery and carrot in butter until very brown.
  • Add peas and beans and about 3 quarts of water.
  • Cook slowly until beans are almost done (check garbanzos- they will take the longest) about 2 to 2 1/2 hours.
  • Add the remaining vegetables, rice and spices and more water if necessary and cook another hour.
  • About 20 minutes before serving time add the macaroni and more water if needed.
  • Ladle into bowls and sprinkle with Parmesan cheese.
  • Serve with crusty garlic bread.

Nutrition Facts : Calories 162.3, FatContent 5.2, SaturatedFatContent 3, CholesterolContent 12.2, SodiumContent 234.6, CarbohydrateContent 24.8, FiberContent 4.4, SugarContent 3.5, ProteinContent 4.6

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